نتایج جستجو برای: ultrasound microwave supercritical fluid soxhlet

تعداد نتایج: 384203  

Journal: :journal of herbal drugs (an international journal on medicinal herbs) 2010
behzad zolfaghari afsaneh yegdaneh

various novel techniques including ultrasound-assisted extraction, microwave-assisted extraction and supercritical fluid extraction have been developed for the extraction of medicinal plants in order to shorten the extraction time, decrease the solvent consumption, increase the extraction yield, and enhance the quality of extracts. this review was conducted to introduce and compare the conventi...

Journal: Journal of Herbal Drugs 2010
Afsaneh Yegdaneh, Behzad Zolfaghari

Various novel techniques including ultrasound-assisted extraction, microwave-assisted extraction and supercritical fluid extraction have been developed for the extraction of medicinal plants in order to shorten the extraction time, decrease the solvent consumption, increase the extraction yield, and enhance the quality of extracts. This review was conducted to introduce and compare the conventi...

Journal: Journal of Herbal Drugs 2010
Afsaneh Yegdaneh, Behzad Zolfaghari

Various novel techniques including ultrasound-assisted extraction, microwave-assisted extraction and supercritical fluid extraction have been developed for the extraction of medicinal plants in order to shorten the extraction time, decrease the solvent consumption, increase the extraction yield, and enhance the quality of extracts. This review was conducted to introduce and compare the conventi...

Journal: :Journal of pharmaceutical and biomedical analysis 2006
Shouqin Zhang Ruizhan Chen Hua Wu Changzheng Wang

A new method of ultrahigh pressure extraction (UPE) was used to extract the ginsenosides from Panax quinquefolium L. (American ginseng) root at room temperature. Several solvents, including water, ethanol, methanol, and n-butanol were used in the UPE. The ginsenosides were quantified by a HPLC equipped with UV-vis detector. The results showed that ethanol is the most efficient solvent among the...

2010
E. V. Lau S. Gan H. K. Ng

This paper aims to provide a review of the analytical extraction techniques for polycyclic aromatic hydrocarbons (PAHs) in soils. The extraction technologies described here include Soxhlet extraction, ultrasonic and mechanical agitation, accelerated solvent extraction, supercritical and subcritical fluid extraction, microwave-assisted extraction, solid phase extraction and microextraction, ther...

Journal: :پژوهش های علوم و صنایع غذایی ایران 0
(pages 39-46) seyed h. ghaziaskar a. sheibani

a pressurized fluid extraction (pfe) method for the extraction of pistachio oil was developed using a modified supercritical fluid extractor. the supercritical fluid extraction apparatus was modified to be able to pump liquid solvent and co2 into the extraction vessel alternatively. the experimental results showed that the extraction yield was independent of the extraction pressure. it was also...

Journal: :Molecules 2017
Chih-Wei Chang Ching-Chi Yen Ming-Tsang Wu Mei-Chich Hsu Yu-Tse Wu

Hemp nut is commonly incorporated into several food preparations; however, most countries set regulations for hemp products according to their cannabinoid content. In this study, we have developed an efficient microwave-assisted extraction (MAE) method for cannabinoids (i.e., Δ9-tetrahydrocannabinol, cannabidiol, and cannabinol) in hemp nut. Optimization of the MAE procedure was conducted throu...

2012
R. H. R. Carvalho E. L. Galvão J. Â. C. Barros M. M. Conceição E. M. B. D. Sousa

This article carried out the extraction of sesame oil by using three extraction techniques: supercritical fluid extraction (SFE), Soxhlet and sequential extraction. The SFE was performed using supercritical carbon dioxide (SC-CO2) as solvent and ethanol as cosolvent. Tests were performed at 20 MPa, 35°C and a flow rate of 2.5 g CO2/min with a total extraction time of 210 minutes. The Soxhlet ex...

Journal: :Molecules 2014
Antonietta Baiano

Food wastes are produced by a variety of sources, ranging from agricultural operations to household consumption. About 38% occurs during food processing. At present, the European Union legislation encourages the exploitation of co-products. This valorisation can be achieved through the extraction of high-value components such as proteins, polysaccharides, fibres, flavour compounds, and phytoche...

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